It may be the unofficial start of fall, but there is plenty of grilling time left here in the Midwest. This recipe comes courtesy of my friends Jane & Jonathan. Jane is my BFF from college and I had this pork at her house years ago, when I was visiting so we could go wedding dress shopping. Her husband (then fiance) Jonathan made it and everyone wanted a copy of the recipe. This is a go-to dish when I have people over for dinner. Paired with Ed’s Steamed Corn on the Cob, you have a perfect grilled, late summer meal.
A word to the wise – don’t try to save time by skipping the brine! I did that once and I’ll never do that again.
The xeroxed copy of the recipe I have is from USA Today, but you can find it over at Allrecipes.com
1/2 cup kosher salt
1/2 cup sugar
1 quart water
2 (1 pound) pork tenderloins
1/2 cup orange juice concentrate,
3 large cloves garlic, minced
2 teaspoons Italian seasoning
|1.||Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.|
|2.||Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.|
|3.||Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.|
|4.||Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill’s cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.|